Photo Credit: Aubrie Pick
This is inspired by the sandwiches my family always brought along for picnics at the beach, while hiking, or just sitting by the pool. The crisp English muffin makes the sandwich so much lighter—and so easy to eat. A creamy white bean spread made with mascarpone cheese acts as a mayo substitute; it’s the perfect counterpoint to the zesty tuna mixture, but you could also use it as a dip for veggies or as a pita filling with grilled fish, chicken, or veggies.
Sicilian Tuna Salad Sandwich
For The White Bean Spread:
- 15-ounce can cannellini beans, drained and rinsed
- 8 Oz mascarpone cheese at room temperature
- 1 tsp kosher salt
- 1 tbsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
For The Tuna Salad:
- 1 6.7-ounce jar olive-oil packed tuna, drained and flaked
- 2 celery stalks with leaves finely chopped
- 2 tbsp finely chopped sun-dried tomatoes packed in oil
- 1 tbsp capers drained and rinsed
- 1 tbsp fresh flat-leaf parsley chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 English muffins toasted
- ¼ C baby arugula
- Extra-virgin olive oil for drizzling
- In the bowl of a food processor, combine the beans, mascarpone, salt, and lemon zest, and process for 30 seconds, until pureed. With the machine running, add the lemon juice and olive oil, and continue to process until smooth, about another 30 seconds. Set aside.
- In a medium bowl, stir together the tuna, chopped celery stalks and leaves, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt, and pepper.
- Spread 2 tablespoons of the white bean spread onto each English muffin half. Arrange a few arugula leaves on the spread and top with 2 tablespoons of the tuna salad and a drizzle of olive oil.